How to Make Homemade Rayu

Add the ginger, garlic, scallion, and 1/4 cup of the sesame oil to a small saucepan.

Place the saucepan over low heat and bring to a boil.

Gently simmer for about 3 minutes over low heat, or until the ingredients turn golden.

Gently swirl the pot while cooking to prevent the ingredients from burning.

Pour the oil into a mixing bowl.

Add the ichimi togarashi and coarse red pepper flakes, and mix to combine.

Allow the oil to come to room temperature, and then add the remaining 1/4 cup toasted sesame oil.

Transfer the rayu to a glass jar.

To use, spoon the red rayu oil from the surface (so the chopped ingredients remain resting on the bottom). You can also strain the rayu through a fine sieve to remove the chopped ingredients from the oil, before pouring it into a storage jar.